Hibachi Night Steak, Shrimp & Veggie Plate 🍤🥩🍚

Bring the sizzle of a Japanese steakhouse right into your kitchen! This bowl features tender steak bites, buttery hibachi shrimp, golden fried rice, and savory sautéed veggies — all seasoned just like your favorite hibachi grill spot. Rich, smoky, buttery, and unbelievably satisfying!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

For the Steak

1 lb sirloin or ribeye, cut into cubes

1 tbsp soy sauce

1 tbsp butter

1 tsp garlic powder

1 tsp sesame oil

Salt & pepper

For the Shrimp

½ lb large shrimp, peeled & deveined

1 tbsp butter

1 tbsp soy sauce

½ tsp paprika

½ tsp garlic powder

Squeeze of lemon (optional)

For the Hibachi Veggies

1 cup broccoli florets

1 zucchini, sliced

½ onion, sliced

1 tbsp butter

1 tbsp soy sauce

½ tsp garlic powder

½ tsp black pepper

For the Fried Rice

2 cups cooked rice (day-old preferred)

1 egg

1 tbsp butter

2 tbsp soy sauce

½ cup frozen peas & carrots

½ tsp garlic powder

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

1. Make the Hibachi Fried Rice

Heat butter in a skillet.

Add peas and carrots; sauté 2 minutes.

Push veggies aside, scramble the egg.

Add rice, soy sauce, garlic powder, and mix.

Cook until slightly crisp and golden.

2. Cook the Veggies

Heat butter in a large pan or wok.

Add onions, zucchini, and broccoli.

Add soy sauce, garlic powder, and pepper.

Sauté until tender and lightly browned.

3. Cook the Shrimp

Melt butter in a pan.

Add shrimp, soy sauce, paprika, lemon, and garlic powder.

Cook 2–3 minutes per side until pink and golden.

4. Cook the Steak

Heat a skillet to high heat.

Add steak cubes, butter, soy sauce, garlic powder, salt & pepper.

Sear until browned outside and juicy inside (about 3–5 minutes).

5. Assemble the Hibachi Plate

Plate fried rice in the center, with veggies, shrimp, and steak arranged around it — hibachi-style!

Prep Time: 15 min

Cooking Time: 20 min

Total Time: 35 min

Calories: ~780 kcal per serving

Servings: 2 large hibachi plates